[Sca-cooks] Odd question...

[Truman B.]

----- Original Message -----
From: "Christine Seelye-King" <kingstaste at mindspring.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Thursday, October 16, 2003 11:38 PM
Subject: RE: [Sca-cooks] Odd question...


> I don't know what else besides the tomatos would make it acid, but they
> could be enough.  TVP should help to neutralize some of that.
> Christianna

Could be the spice mixture ?  Add sugar.
Chirhart


> -----Original Message-----
> From: sca-cooks-bounces at ansteorra.org
> [mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of Phlip
> Sent: Thursday, October 16, 2003 10:34 PM
> To: SCA-Cooks
> Subject: [Sca-cooks] Odd question...
>
>
>
> Just got a question from one of my smithing friends- it seems his daughter
> is making some chili, and she says it's "too acid" and wants to know what
to
> out in it to neutralize it, that won't chenge the flavor. Of all the
> standard chili ingredients, only the tomatoes would be acid- anybody have
a
> clue as to what else she might have put in it? Vinegar, maybe?
>
> Told him to find out the ingredients for me, but until then, anybody have
a
> clue as to what she might actually be tasting, given standard chili
> ingredients? Unless she added catsup...weird...
>
>